One Bad Hog

[BlackSnake]

^but why limit yourself to a caliber that you only have 1 option on shot placement?

With my .308, there are many options on shot placement for 1 shot kills. Any spot on the head, in the chest, texas heart shot, etc

Cause I was Turkey hunting. Just went to check my trap and there he was. Most of the time I shoot them in the ear with a .22. Works perfectly fine.

[CJ]

Correct. The trick was keeping him in the trap. He had the, "you or I is gonna die" look about him. There was no doubt that he was gonna come after me if he were to get loose. I'd put a 9mm in his head and his front legs would buckle a bit, then he'd straighten'em back up and continue the fight. He was like a bull in a small pen full of snakes.

It is surprising what they can take. I was face to face with a 400lb hog last year and shot him in the head with a 12 gauge magnum buckshot round, he went over with a quickness, no complaints



then again he did have a baseball sized hole in his head.

[Rick Modena]

Should've used a 10mm - 3,742,916 confirmed one shot, one kills.

New sig material, thanks Tony...

[BlackSnake]

It is surprising what they can take. I was face to face with a 400lb hog last year and shot him in the head with a 12 gauge magnum buckshot round, he went over with a quickness, no complaints



then again he did have a baseball sized hole in his head.

Damn! That too is a big som bitch.

[CJ]

Damn! That too is a big som bitch.

I don't even know how much he weighed. Me and my buddy Noel are both big dudes, and it took everything we had to get half of him in the truck. When I had it strung up he was about 6'6" high, so pretty big hog. Turned him into chops and he was enjoyed.

[BlackSnake]

I don't even know how much he weighed. Me and my buddy Noel are both big dudes, and it took everything we had to get half of him in the truck. When I had it strung up he was about 6'6" high, so pretty big hog. Turned him into chops and he was enjoyed.

This one is pretty close to that. You can see that he is about as high off the ground as he is over my head. That would put him at about 6'. We are guessing him to be around 280 to 300. I really need to get a game scale.

[no4njnk]

Y'all do too much work, when we shoot anything that large we just leave them for the coyotes.

[dee]

Y'all do too much work, when we shoot anything that large we just leave them for the coyotes.

I agree most I'll even do is cut the backstrap out, unless I'm running low on meat. Now he it's big enough and has a nice set of chompers I'm gonna cut the head off for a Euro mount.

[CJ]

This one is pretty close to that. You can see that he is about as high off the ground as he is over my head. That would put him at about 6'. We are guessing him to be around 280 to 300. I really need to get a game scale.

Just use a string and tape measure.

Put one end of the string just above the top of the tail where it joins the pig’s butt and then stretch the string above the pig to the crown of the head between the pig’s ears to get the length. Then wrap a string just behind their front legs.

Weight (lbs) = (L x G x G) ÷ 400 (inches)
or

where
L = Length
G = Heart Girth

So given a large pig of say 58 inches long, and a girth of 51 inches, you'd have:

58x51x51/400 = 377.14lbs. It's usually accurate to between 5-10lbs.

[CJ]

Y'all do too much work, when we shoot anything that large we just leave them for the coyotes.

Wasting meat, If I shoot it I'll eat it.

[BradM]

Wasting meat, If I shoot it I'll eat it.

That's why you got a chl isn't it? Damn cannibal amongst us!

[CJ]

That's why you got a chl isn't it? Damn cannibal amongst us!

Are humans white meat or red meat?

[BradM]

Are humans white meat or red meat?

I heard it's just a nasty liquid that hardens and is stuck together with some glue and shit.

[BlackSnake]

Wasting meat, If I shoot it I'll eat it.

Right on man, me too. Not to mention, but if you will let them set on ice for about 3 days letting the water drain out each evening with new ice, they will be scrumptious.

[CJ]

Right on man, me too. Not to mention, but if you will let them set on ice for about 3 days letting the water drain out each evening with new ice, they will be scrumptious.

when you say them, you mean a gutted pig, or the cuts?